Tag: pasta

OK, it’s getting hot outside! When I think of a pasta dish for a hot summer night I think about one that goes well with white wine. Even better if the wine can also be used in the recipe! The wine I chose for both purposes is one I had on hand, the 2008 Methven Family Vineyards Hillside Blanc. This comes from the Willamette Valley in Oregon and has about 1% residual sugar. It’s considered off dry with just a hint of sweetness. Perfect for balancing out the sweetness in the tomatoes. Ah, I feel cooler already! Since this particular wine is not easy to find a nice Italian Pinot Grigio would work as well. On another note, I prefer to use only good wine to add to my dishes. If it’s not good enough to drink then it definitely shouldn’t be used in the dish. Tomatoes are ripe and bursting with sweetness now so an obvious choice to brighten up the flavor and presentation. I found some local cherry tomatoes this week at the farmer’s market so this is what I’ll use. This is a light, healthy and delicious meal that takes about 20 minutes once ingredients are prepped. I know my neighbors were envious when they smelled the aromas in the hallway! A salad and crusty bread would be all that’s needed to round out the meal. Leave me your comments and let me know how you liked it and if there’s anything you would do different. Buon appetito~

Heat 2 tablespoons of olive oil in pan over medium heat then add garlic and basil.

Sauté until aromatic but not burned, about 2 minutes.

Add eggplant and stir to combine. Cook over medium high heat until browned, about 5 minutes. Set aside in a bowl.

Add remaining 2 tablespoons olive oil in same pan and reduce heat to medium. Salt and pepper the swordfish generously. Add to pan and sauté until browned on all sides, about 4 minutes.

While the swordfish is browning prepare the pasta. Fill large saucepan with water and a pinch of salt and heat to boiling. Add the pasta and cook a little less than al dente, about two minutes less than recommended on package.

Once swordfish is browned, add white wine, cooking until liquid reduces by half, about 4 minutes.

Add the eggplant and oregano to swordfish in pan. Stir to combine and sauté for 2 minutes.

Drain pasta, reserving one cup of liquid.

Add pasta to eggplant and swordfish mixture along with 1/2-3/4 cup of pasta liquid, depending on desired consistency. Stir to combine.

Reduce heat to medium low for another 3 minutes or until pasta is tender.